While Café Boulud’s newinterior look this season—it’s a more clean-lined contemporary design than formerly—continues to draw intrigued attention, two key new staff members of the restaurant have quietly gone about their haute culinary crafts.

Within the last couple of months, sommelier Jeremy Broto-mur, who hails from Michelin-starred restaurants, and executive pastry chef Alex McKinstry have joined Café Boulud.

Broto-mur comes to Café Boulud from the Beau-Rivage Palace Lausanne, a Michelin two-starred restaurant in France under Annie-Sophie Pic.

A France native, Broto-mur has worked at several prestigious restaurants in the world, including Le Cinq at the Four Seasons Paris and Chevre d’Or in Eze, France.

He has worked with various renowned chefs in Europe, such as Patrick Guilbaud and Philippe Rochat, both head of Michelin-starred restaurants.

It’s not McKinstry’s first time with Café Boulud’s pastry team; from 2010-2011, he worked as pastry sous chef under Arnaud Chavigny at the restaurant.

McKinstry, who graduated from the Culinary Institute of America more than a decade ago, has enriched his culinary career with stints at patisseries and restaurants in New York and beyond, including at the former Ritz-Carlton Palm Beach.

In 2011, McKinstry joined Hong Kong’s then-newly-opened The Principal restaurant, and later moved to Singapore to serve as executive pastry chef at Pollen Restaurant.

These days at Café Boulud, McKinstry’s pastry style may be sensed with some of the restaurant’s current dessert offerings: among them, a pear tatin, warm upside-down Guanaja chocolate cake, and caramel-maple soufflé.